Polenta Crusted Salmon With Tomato and Olive Vinaigrette |
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Prep Time: 30 Minutes Cook Time: 8 Minutes |
Ready In: 38 Minutes Servings: 4 |
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Lovely dish, very simple to prepare. The polenta crust, crispy on the outside and keeps the fish moist on the inside.You may serve with fresh peas. I use a knob of butter alongwith the oil when frying the fish fillets, it just gives that extra flavour. Ingredients:
4 (150 g) salmon fillets, skinned and boned |
2 tablespoons finely chopped fresh parsley |
2 -3 garlic cloves, very finely chopped |
100 g polenta or 100 g fine semolina |
1 -2 large egg |
4 tablespoons olive oil |
salt & freshly ground black pepper |
225 g tomatoes, skinned, de-seeded and chopped small |
75 g pitted black olives, chopped small |
1 garlic clove, crushed |
1 teaspoon whole grain mustard |
1 tablespoon balsamic vinegar |
1 tablespoon lemon juice |
110 ml olive oil |
1 tablespoon chopped fresh parsley |
salt & freshly ground black pepper |
Directions:
1. To make the vinaigrette, in a bowl add the crushed garlic, mustard, vinegar, lemon juice, olive oil and a good seasoning of salt and black pepper, and whisk thoroughly.
2. Half an hour before serving, add the tomatoes, olives and chopped parsley.
3. For the crust, just combine chopped parsley, garlic and polenta or semolina on a plate, season with salt and pepper and give it a good mix.
4. Beat the eggs in a shallow dish.
5. Wipe dry the the salmon fillets with kitchen paper.
6. Dip the fillets first in the egg and then coat them with the polenta mixture, pressing it on well.
7. In a very large frying pan, heat the oil over a high heat.
8. When hot add the fish, then turn the heat down to medium and cook the fish for about 3-4 minutes on each side, depending on the thickness of the fish fillets.
9. Drain on absorbent kitchen paper.
10. To serve, spoon a small portion of vinaigrette onto a plate and place the fillet on top and serve the rest of the vinaigrette separately.
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